Thai Sweet Chili Chicken Thighs
A hands-off slow cooker recipe featuring chicken thighs glazed with Thai sweet chili sauce, garlic, and ginger, perfect for busy weeknights.
Ingredients
For the Chicken
- 4 thighs chicken thighs (bone-in or boneless) Bone-in gives more flavor and stays juicier
- 1 cup Thai sweet chili sauce Store-bought is fine; use a gluten-free brand if needed
- 1 tablespoon soy sauce Substitutions: low-sodium or tamari for gluten-free
- 1 tablespoon minced garlic About 3 cloves
- 1 tablespoon minced fresh ginger Or 1 teaspoon ground ginger in a pinch
- Salt and pepper to taste
Instructions
Preparation
- Season the chicken thighs lightly with salt and pepper and place them in the slow cooker in a single layer.
- Pour the Thai sweet chili sauce evenly over the chicken.
- Add the soy sauce, minced garlic, and minced ginger on top. Stir gently if the thighs are boneless; otherwise leave them layered.
Cooking
- Cover the slow cooker and cook on low for 6–7 hours, or on high for 3–4 hours, until the chicken reaches an internal temperature of 165°F (74°C) and is tender.
- Optional: For a thicker glaze, remove the chicken and simmer the sauce in a small saucepan for 5–7 minutes until reduced, then toss the chicken back in to coat.
- Alternatively, broil the coated thighs for 2–3 minutes to caramelize the edges.
Serving
- Serve over steamed rice, cauliflower rice, or with a pile of roasted vegetables.
Notes
For a spicier kick, stir in 1 teaspoon sriracha or a pinch of crushed red pepper. To make lower in sugar, mix half sweet chili sauce with low-sugar hoisin or a sugar-free chili sauce.